For baristas everywhere the emergence of latte art has opened up an exciting world of artistic expression, challenges in structural integrity and new goals to aim for.

Patterns are ever increasing in their complexity and new ideas are forever tried, tested and bested. It keeps baristas interested and amicably competitive with their fellows, but it also opens up a whole new way for baristas to communicate with their customers.

As a barista, it’s hard to find time during a busy service to tell your customer that you do, in fact, care. You care that they have a good day and you care that there was no time for chit chat this morning. Making their drink look good as well as taste good is a silent effort on your part, and it’s as good as a barista emoticon for some.

For the consumers it can add a little extra delight in their cup o’joe, because we eat with our eyes and we all want to drink something beautiful. It can add a little anticipation to that first sip, because it’s special. Much like snowflakes, no two drinks will ever be the same and many consumers will recognize and appreciate a baristas effort to give them that small joy.

Business identity also benefits from this art form in small ways. Consistent latte art can be turned into a form of recognizable branding and represent the kind of café culture they’re aiming to present to consumers. The presence of consistent latte art can also indicate that the baristas they employ are highly skilled, passionate individuals, and that kind of vibe is going to bring in customers and most likely keep them.

Having said all of that, this is the part where I tell you, that in the wake of the emergence of latte art, we have inadvertently created a monster. We have been blinded by the satisfying swirly goodness, the same way we all mentally swoon whilst watching calligraphy videos online.  We have lost our way.

I do not make this a blanket statement, because there are many of us that remember what is truly important: the coffee you produce should taste just as good as it looks. If you can’t manage to pour something that even vaguely resembles a bird poo on your coffee, it doesn’t matter. All that matters is that your coffee tastes good. 

You may ask, ‘what do you define as a good tasting cup of coffee?’, which is a fair question as there are many complex answers out there and levels within levels to delve into. It’s a slippery slope, but a good cup of coffee is relatively simple and should include:

      -Fresh, good quality roasted coffee beans

      -A well extracted espresso shot

      -Appropriately stretched, well-textured milk served no hotter than 70◦

And that’s it! If in the process of making latte art on a cup of coffee you compromise any of those things, you have lost your way. There is no point to making latte art if the coffee gets cold quickly, it took 10 minutes to make, or, it becomes something other than the coffee was meant to be (shout out to all you flat cappuccino makers out there – stop it).

The production of latte art should emerge as a by-product of years of barista experience, practice and skill; a bonus added to a solid foundational knowledge of how to make a coffee that tastes good.

The Australian industry has exploded in popularity so quickly, there simply hasn’t been enough time for every barista to be at that skill level. Now, latte art has become so expected that it puts at risk the integrity of a what a good cup of coffee used to be: not a one-of-a-kind art piece, but a tasty cup of comfort.

While latte art has been hugely popularized and (with the help of endless advertising) made to seem the ‘norm’, it has created a problem for consumers, businesses and barista students alike.

To all you baristas out there who are struggling to deliver the expected, and to those just starting out their careers, I caution you to remember – there is no way to skip the queue!

The only way to make latte art and coffee that tastes good simultaneously is by getting experience and practice under your belt. Don’t be discouraged that it will take time to learn, simply enjoy the journey and rejoice in knowing that every part of your future creations will be based on solid foundations.

Apprentice mechanics don’t install engines on their first day, what makes you think you should be able to produce flawlessly symmetrical artwork on your coffee after pouring your first shot? You won’t. Learn your trade, make damn good coffee, and save the lartte for later.

Written by Ravelle King, Cafe Support Manager at Crema Coffee Garage